Author Notes
Drawing from inspiration from the 'Your Best Potato Pancake' theme a few weeks ago, I created lentil cakes. I also felt compelled to add a Southern flare in one of my dishes this week, so I decided to add a Cajun dressing to awake the senses! One can serve these cakes + dressing on top of a lovely bed of mixed greens (collards included) or on their own as a side/snack. —Table9
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Ingredients
- Lentil Cakes
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1 cup
Cooked Lentils
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1
Fresh Garlic Clove, Minced
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1/8 cup Whole Corn Kernels
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1/4 cup
Shallots, Minced
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1
Carrot, Peeled and Minced
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1 Egg, Beaten
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1 1/2 tablespoons
Cilantro, Finely Chopped
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1/4 cup
Panko
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1/4
Unsalted Butter
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Dash of Salt and Pepper to Taste
- Cajun Aoili
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1/2 teaspoon
Kosher Salt
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1 tablespoon
Fresh Squeezed Lemon Juice
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3 tablespoons
Creole Mustard
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1 tablespoon
Distilled White Vinegar
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1 cup
Extra-Virgin Olive Oil
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1 tablespoon
Parsley, Chopped
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1 tablespoon
Honey
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1
Large Egg
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1/8 teaspoon
Cayenne Pepper
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Dash of Tabasco to Taste
Directions
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Over medium heat, melt the butter in a small skillet and add the shallots, carrot and garlic clove. Cook until soft, should only take a few minutes. When cooked, set aside in a large bowl, sprinkle with salt and pepper to taste.
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To the large bowl add the beaten egg + egg white, lentils, corn kernels, panko, and cilantro. The mixture should be a bit wet. Form into tablespoon size balls. With your hands press each ball into a patty, about a half-inch thick.While making the patties, reheat your skillet over medium heat.
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Add the patties. Cook about 2 minutes on each side or until each side is golden brown.
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For the aoili: In a blender puree egg, mustard and vinegar. With motor running pour oil through the tube until desired consistency is reached. Add parsley, honey, salt, tabasco,cayenne and pulse to blend.
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